Monday, November 12, 2012

Chorizo Sausage Pistachio Pear Stuffing

I love bread. I can have it everyday of the week and all day long, and sometimes I do. So, you can imagine that stuffing is one of my all time favorite dishes at the Thanksgiving table. I usually make several different types to satisfy all the various cravings that may be tempted for. A veggie packed dressing for the vegetarians, a super fancy one with oysters for my friends who love seafood, a plain close to bare stuffing for my in-laws that like things on the bland side, and my Chorizo Sausage Pistachio Pear Stuffing for me and my family. This stuffing packs a spicy punch with hints of sweet and is the best stuffing for any bird. I highly recommend you try it at home. I promise you wont be disappointed.

Ingredients for Chorizo Sausage Pistachio Pear Stuffing:

6 oz pork chorizo (removed from casing)

6 oz ground pork sausage

3/4 cup chopped pistachios

1 anjou pear (chopped into cubes, about 1 cup)

6 green onion stalks (thinly sliced)

1/2 -medium sized onion (cut into small cubes)

1 tablespoon minced garlic

1/2 cup sliced black olives

1/2 cup dried currants

6 oz cornbread stuffing bread cubes

1 stick butter (melted)

1 1/2 cups chicken broth

1 teaspoon chili flakes (the kind you put on pizza)

1/2 teaspoon black pepper

1 teaspoon Lawrys seasoning salt

1 teaspoon dried basil

Directions:

Preheat oven to 375 degrees Fahrenheit.

Remove chorizo from casing and fry over a medium flame for 10 to 13 minutes. Stirring and breaking it up occasionally. Set to the side.

Fry ground pork sausage over a medium flame for 5 to 7 minutes, or just until it is no longer pink. Set to the side with the chorizo. I combine the two meats together as one.

Chop pistachios,pear, green onion, onion, garlic, and olives. Set to the side.